Indian Bombay Masala Toastie

Ingredients

• 8 slices soft sandwich bread
• 1 lb potatoes, boiled and mashed
• 1 cup cilantro and mint chutney
• 4 tbsp butter, softened
• 1 small onion, thinly sliced
• 1 tomato, thinly sliced
• 1 cucumber, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp chaat masala
• 4 oz cheese, grated
• Salt and black pepper

Steps

1. Mix the mashed potato with the garlic, cumin, turmeric, half the chaat masala, 1 teaspoon salt, and plenty of pepper into a thick, spreadable filling.
2. Butter one side of every slice of bread, right to the edges. That butter is what fries the surface and keeps the filling from soaking through.
3. Spread the chutney on the unbuttered side of four slices and the potato mixture on the unbuttered side of the other four.
4. Layer the onion, tomato, and cucumber over the potato, and season them lightly.
5. Scatter the cheese on top, then close each sandwich with a chutney slice so both fillings face inward and the buttered sides are outermost.
6. Press each sandwich down firmly with your palm. Compressing it stops the layers sliding apart on the griddle.
7. Cook in a dry heavy skillet or a sandwich press over medium heat for 4 to 5 minutes per side, pressing with a spatula, until deep golden and crisp and the cheese has melted.
8. Cut the toasties diagonally, dust with the remaining chaat masala, and serve at once.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.